We all remember those nights when the fridge is empty, the cupboard is bare, and the temptation to order takeout by the minute is practically too great to handle. Weeknights are quick enough, and the ...

The salmon croquette or patty that shows up in Southern meat-and-three’s is typically fried in lots of oil and served with remoulade or another rich sauce. Atlanta chef Virginia Willis employs some ...

Using up leftover salmon is a cakewalk — really. Just flake the salmon, add some bread crumbs and a few other ingredients, season and shape the mixture into patties. You can then fry them or broil ...

The standby fish in my childhood is salmon from a can. Mom could feed her family of five with one can of salmon and a few pantry ingredients, frying up salmon croquettes. I make salmon croquettes, too ...

Pat Arata from Mishawaka, Ind., was looking for a recipe she had lost for making crispy fried salmon patties that she thought was once printed on a can of Crisco. She said the patty puffed up a little ...

Combine salmon filets and smoked salmon in bowl of food processor. Pulse to coarsely chop without over processing. Transfer salmon to a large bowl. Add 1/4 cup Panko breadcrumbs, scallions, jalapeno, ...

Jocelyn Delk Adams, founder of Grandbaby Cakes, is stopping by the TODAY kitchen to share sweet Southern recipes from her new cookbook, "Everyday Grand: Soulful Recipes for Celebrating Life's Big and ...

My wonderful husband has expressed a hankering for his mom’s salmon cakes. My mom also used to make them, but all I remember is something about leftover mashed potatoes and some chopped onion. I don’t ...

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance. View Recipe ...

One of the treasures I inherited from my mother is "The Settlement Cook Book," a recipe collection that originated in Milwaukee where my mother had lived most of her life. The book was a standard for ...